Catálogo de publicaciones - revistas
Trends in Food Science and Technology
Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde jul. 1990 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0924-2244
ISSN electrónico
1879-3053
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1990-
Cobertura temática
Tabla de contenidos
Understanding the behavior of foodborne pathogens in the food chain: New information for risk assessment analysis
Kalliopi Rantsiou; Marios Mataragas; Lene Jespersen; Luca Cocolin
Palabras clave: Food Science; Biotechnology.
Pp. S21-S29
Assessment of survival of food-borne microorganisms in the food chain by fluorescence ratio imaging microscopy
Henrik Siegumfeldt; Nils Arneborg
Palabras clave: Food Science; Biotechnology.
Pp. S3-S10
The challenge of merging food safety diagnostic needs with quantitative PCR platforms
Luca Cocolin; Andreja Rajkovic; Kalliopi Rantsiou; Mieke Uyttendaele
Palabras clave: Food Science; Biotechnology.
Pp. S30-S38
The application of transcriptomics to understand the ecological reasons of ochratoxin a biosynthesis by Penicillium nordicum on sodium chloride rich dry cured foods
Markus Schmidt-Heydt; Eva Graf; Julia Batzler; Rolf Geisen
Palabras clave: Food Science; Biotechnology.
Pp. S39-S48
Achievement V – Methods for breaking the transmission of pathogens along the food chain
Frederik Widén; Ivar Vågsholm; Sándor Belák; Shaman Muradrasoli
Palabras clave: Food Science; Biotechnology.
Pp. S49-S57
The role of protective and probiotic cultures in food and feed and their impact in food safety
Francesca Gaggia; Diana Di Gioia; Loredana Baffoni; Bruno Biavati
Palabras clave: Food Science; Biotechnology.
Pp. S58-S66
A tool to diagnose context riskiness in view of food safety activities and microbiological safety output
P.A. Luning; W.J. Marcelis; J. Rovira; M.A.J.S. van Boekel; M. Uyttendaele; L. Jacxsens
Palabras clave: Food Science; Biotechnology.
Pp. S67-S79
Tools for the performance assessment and improvement of food safety management systems
L. Jacxsens; P.A. Luning; W.J. Marcelis; T. van Boekel; J. Rovira; S. Oses; M. Kousta; E. Drosinos; V. Jasson; M. Uyttendaele
Palabras clave: Food Science; Biotechnology.
Pp. S80-S89
Knowledge transfer from research to industry (SMEs) – An example from the food sector
Susanne Braun; K. Hadwiger
Palabras clave: Food Science; Biotechnology.
Pp. S90-S96